Make the most of summer produce with these seasonal recipes:
- 1 sheet Carême puff pastry
- 6 medium dessert apples, peeled, cored and cut into six lengthways
- Juice of 1/2 a lemon, added to cut apples
- 3 star anise
- 100g castor sugar
- Pinch of cinnamon
- 75g butter, cubed
- 3tblspn Calvados apple brandy
Preheat oven to 190°C (180°C fan forced).
In a heavy based non-stick oven proof frying pan (approx 30cm) gently dissolve the sugar over a medium to low heat until it becomes a golden brown syrup. Do not stir but just shake the pan until the sugar dissolves as stirring will cause the caramel to crystalise.
Add butter, cinnamon and star anise, shaking the pan to combine. When the caramel is foaming add the Calvados and cook for 2 minutes. Arrange the apple slices in the bottom of the pan around the edges then fill the center in a neat pattern and cook for 10 minutes over a low heat.
Remove pan from heat. Roll our pastry so it is a little bigger than your frying pan, use a plate to guide your cutting. Carefully place the puff pastry on top of the frypan of apples and tuck the edges in using two spoons. Prick the pastry with a small, sharp knife in several places across the surface. Put straight into the oven and bake for 25-35 minutes until the pastry is golden.
Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully invert the tart onto the plate. Serve while hot with heavy cream or ice cream.
Makes 1 full size pavlova to serve 10 people or 10 small individual pavlovas
- 8 small eggs (white only)
- 440g castor sugar
- tspn vanilla extract
- 1 tblspn cornflour
- 2 tspn white vinegar
- 600ml thickened cream (whipped with the soft icing sugar)
- 1/2 Cup Soft Icing Sugar
- Assorted cut fresh seasonal fruit
- Small edible flowers for adornment
Preheat oven to 180C (170C fanforced)
Grease and line a baking tray with baking paper
Beat egg whites on a medium speed until soft peaks form. Add one spoonful of sugar at a time making sure all sugar is dissolved before adding the next spoonful.
When all sugar has been added and is dissolved, carefully fold through the sifted cornflour, vanilla extract and white vinegar. Do not over beat.
For full size pavlova, spread mixture onto the line baking tray into a 21 cm circle making sure that the centre is slightly lower than the outer edge.
For individual pavlovas, pipe onto the lined baking tray into 8 cm circles with the centre lower than the edge
Place into the oven and immediately turn the oven down to 150C (or 140C fanforced). Cook for 40mins. Turn the oven off and leave the pavlova in the oven to cool with the door closed.
The pavlova may appear sponge like when you turn the oven off but they will continue to dry out as they cool in the oven becoming a crispy meringue on the outside and soft and chewy in the middle.
Caramelised Red Onion & Goat's Cheese Tart
- 4 large red onions, sliced
- 80ml olive oil
- 80g dark brown sugar
- 60ml balsamic vinegar
- 80g goat's feta (roughly crumbled)
- 1 sheet defrosted Carême puff pastry 36cm x 20cm)
- Rosemary leaves (1 x 20cm stalk)
- Rocket leaves, for dressing
- Balsamic glaze for dressing
- 1 egg yolk to glaze pastry
Preheat oven to 200°C (180°C fan forced)
Grease a baking tray and line with baking paper.
Place sliced onions, olive oil, balsamic vinegar and sugar in a saucepan over medium heat. Cook for approximately 30 - 40 minutes, stirring constantly, allowing the onions to soften and caramelise. Be careful not to let the onions burn. When the onions are soft and the oil and balsamic have evaporated, remove from heat and allow to cool.
Place defrosted puff pastry on baking paper on the greased baking tray. Score the pastry 2cm in from the edge on all sides. Brush this outer rim with egg yolk. Place caramelised onions in the center of the pastry, making sure it doesn't cross the scored line. Sprinkle the crushed goat's feta over the caramelised onion. Scatter lightly with rosemary leaves removed from the stalks. Bake in oven for 20 - 25 minutes.
Serve dressed with rocket leaves and drizzled with balsamic glaze.
- 3 large zucchini, grated (moisture squeezed out)
- 1 large onion, finely chopped
- 6 eggs
- 125g thickened cream
- 160g tasty cheese
- 70g grated parmesan
- 160g self raising flour
- 4 rashers of bacon, chopped
- Large pinch salt
- Large pinch ground black pepper
- Additional 60g tasty cheese (for topping)
Preheat oven to 170C. Grease and line a baking dish (approx 30cm x 20cm).
Add cream to eggs and beat lightly. Add onion, bacon, the two cheeses and grated zucchini to the egg mixture and mix through. Season the mixture with salt and ground black pepper. Add flour and mix through thoroughly.
Pour into lined baking dish and top with additional grated tasty cheese. Cover the top with a sheet of baking paper and remove this paper after 30 mins. Bake for 40 - 45 mins until set. Allow to sit and cool slightly before cutting.
Dips and Crackers
Roast Carrot and Caramelised Onion Dip
- 380g roasted carrots
- 140g raw cashews, soaked overnight and drained
- 4 tblspn extra virgin olive oil
- 2 large brown onions, diced
- Sea salt and black pepper
- 60ml water
- 2 tblspn lemon juice
- Nutmeg, fresh grated
Heat a large fry pan over medium high heat. Add olive oil and heat for 20 seconds until shimmering. Add onions and season with salt and pepper. Saute for 5-7 minutes until onions start to soften. Cover pan and reduce heat to low. Cook for 45-60 minutes, stirring occasionally, until onions are golden.
While onions are caramelising, place pre-soaked cashews, water, lemon juice and a pinch of salt into a blender. Blend, stopping to scrape down the sides as needed until is reaches the consistency of yogurt or sour cream. If mixture is too thick add a little more water. Add roasted carrots, caramelised onions (leaving a few tablespoons aside for presentation) and a pinch of nutmeg). Blend again until very smooth. You can add a small amount of flavourless oil like sunflower or peanut oil to the blending to get an even smoother texture.
Transfer to a serving bowl. Top the dip with the reserved onions, a sprinkle of freshly grated nutmeg and freshly ground black pepper. Serve with quinoa crackers.
Charred Eggplant Dip
- 2 large eggplants
- 1 clove of garlic, crushed
- 2 tsp hulled tahini
- Juice of 1 lemon
- 60ml extra virgin olive oil
Cook eggplants over a medium flame either on rack over a gas cook-top or on a barbecue. Cook for 15 - 20 minutes, turning occasionally until charred and tender. Alternatively cook them in an oven at 200c until charred on the outside.
Halve the charred eggplants and drain flesh-side down in a colander. Scoop out half the eggplant and purée in a food processor with garlic, tahini and lemon juice. Season generously with sea salt flakes and pepper. Add olive oil. If the mixture isn't smooth or wet enough add a little flavourless oil (sunflower or peanut oil).
Scoop remaining eggplant from skins into a bowl and discard the skins. Mash coarsely with a fork, mix in puréed eggplant and top with a dollop of yoghurt to serve. Enjoy cold or at room temperature with Quinoa Crackers.
Smoked Trout Dip
- 385g smoked trout (skin and bones removed)
- 70g sour cream
- 70g Greek yoghurt
- 7 pickled baby cucumbers
- 1 tblsp capers, finely chopped
- 1 tblspn fresh dill, finely chopped
- 1 tblspn fresh Italian parsley, roughly chopped
- Squeeze of fresh lemon juice to taste
- Sea salt
- Freshly ground black pepper
Flake trout into a bowl. Add sour cream, yoghurt, baby cucumbers, capers, dill and parsley. Mix carefully, being sure not to over mix but breaking the trout up further in the process.
Add a good squeeze of lemon juice. If the mixture is too dry add a little more yoghurt. Season with freshly cracked black pepper to taste and a little salt if needed.
Serve with squid ink crackers.
Squid Ink Tapioca Crackers
- 70g tapioca pearls
- 500ml water
- 2tsp squid ink
- Enough sunflower oil to deep-fry
- Pinch of salt
Put tapioca and water in a saucepan. Bring to the boil over medium heat, then reduce heat to low and cook for approximately 15 minutes until the tapioca pearls turn translucent and the mixture thickens. Stir constantly. Add the squid ink with a pinch of salt and cook, stirring, for a further 1-2 minutes until combined. Spread mixture in a thin layer onto a baking tray lined with baking paper, allow to dry overnight.
Once the mixture is dry , heat sunflower oil to 180c in a deep fryer or saucepan. Tear dried tapioca sheet into small pieces and deep-fry in batches until puffed. Drain on paper towel.
- 200g plain flour
- 1 tbsp black or tricolour quinoa
- 100ml water
- pinch of salt
pre-heat oven to 200c. Combine flour, water and a large pinch of salt in a bowl and knead until smooth. Knead in quinoa and divide into 4 pieces. Roll through a pasta machine,starting at the widest setting, then reduce notch by notch until dough is 4mm thick. Place on two oven trays and bake at 200c until golden (10 - 15 minutes). Set aside to cool then break into rough crackers and sprinkle with sea salt flakes.
Strawberry Crumble with Dark Chocolate Ganache
- 120gms Light Brown Sugar
- 115gms Plain Flour
- 65gms Rolled Oats
- 90gms Cold Butter (cut into small pieces)
- 80gms Flaked Almonds
- 750gms Strawberries
- 100gms Castor Sugar
- 1tspn Cornflour
Dark Chocolate Ganache
- 180gms Dark Chocolate
- 150gms Thickened Cream
- 40gms Butter
Preheat oven to 200C/180C fan forced. Lightly grease a 26cm x 26cm x 5cm deep baking dish. Remove the green tops from the strawberries and slice in half. Placed sliced strawberries into bowl stir through the castor sugar and cornflour. Once combined spread into the baking dish.
Combine the crumble ingredients in a bowl and gently rub the cold butter through the other ingredients until it resembles large bread crumbs. Sprinkle the crumble over the strawberry mixture in the baking dish. Bake in the preheat oven for 30-40 mins until the crumble is golden and crunchy and the strawberries are bubbling hot.
Dark Chocolate Ganache
Heat the cream in a microwave proof bowl on high in the microwave for 60 seconds or until the cream is just below bowling point. Add the butter and chocolate and stir until butter and chocolate have melted. If required, heat in the microwave for 30 seconds to make sure all chocolate and butter have melted.
Cherry Cheesecake with Coulis
- 1 cup crushed Arnott's Chocolate Ripple
- 1 cup crushed Arnott's Ginger Nut
- 100g salted butter, melted
- 500g cream cheese, softened at room temperature
- 50ml lemon juice
- 2tspns gelatine, dissolved in 50ml of boiling water
- 200g white chocolate, melted
- 250g thickened cream, lightly whipped
- 1 cup fresh cherries, pitted and cut in half
- 350g cherries, fresh pitted
- 100g caster sugar
- 60ml water
- 1tbs lemon juice
Combine crushed biscuits and melted butter. Press into the base of a 22cm spring form pan. Refrigerate for one hour, until very cold and fully set.
Beat cream cheese, sugar and lemon juice with a paddle electric mixer. Stir in gelatine mixture. Fold in melted chocolate and lightly whipped cream. Fold through cut cherries.
Pour the filling on top of the refrigerated base, making sure the cherries are spread evenly throughout. Refrigerate for three hours. Top with whole pitted cherries and drizzle with cherry coulis.
Combine cherries, water, lemon juice and sugar in a saucepan and bring to the boil. Simmer for approximately 30 minutes until the cherries have formed a sauce. Blend with a stick blender. Allow to cool then serve with sliced cheesecake.
BBQ Butterflied Leg of Lamb
Fiona Roberts provided this recipe for a simple marinade from Market ingredients
- 2kg ZARA GRACE butterflied leg of lamb
- ½ cup Bald Hills extra virgin olive oil
- 2 cloves garlic, crushed
- juice of 2 lemons
- 2 tablespoons chopped fresh rosemary
- sea salt and freshly ground black pepper
For the marinade, place olive oil, garlic, lemon juice, rosemary, sea salt and pepper together in a large non-metallic mixing bowl, whisking to combine. Place lamb in the marinade, cover and refrigerate for at least 4 hours, preferably overnight.
Heat a covered barbeque (eg. Weber) on high for 5 minutes, then reduce heat to medium-high. Place marinated lamb on the barbeque grill, cooking for 5 minutes on each side and closing the cover each time. Reduce the heat to low, leave cover down and cook for a further 15-20 minutes or until cooked to your liking. Remove lamb from the barbeque, cover with foil and rest for 15 minutes before serving.
NOTE: This recipe used a baby Weber Q but cooking times may vary, as all barbeques are different
Find out who is at this week’s market.
Some items are seasonal and will only be available at certain times of the year.